Mexican Street Corn Chicken Tacos

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Let’s face it, the typical taco night leaves us open to a myriad of options. Carne asada, chicken grilled, fried, or pulled, fish, shrimp. And that’s just the protein! Then theres the salsas, sauces, cheeses, veggies, and SIDES! So many options, so little time. So why choose between a delicious taco and a side like elotes (Mexican street corn), when you can have it all in one bite? Grilled chicken, roasted corn, and a spicy avocado crema drizzled on top, these Mexican street corn tacos are the perfect bite!

Mexican Street Corn “Salsa”

While authentic Mexican street corn is typically served on the cob. A grilled ear of corn gets a coating of mayo or some cream, a dusting of cotija cheese (think Mexican Feta), a squeeze of lime, and a sprinkle of chili powder. Unfortunately we cannot fit a whole ear of corn into a small tortilla, nor would we want it to. So instead we can make what I am calling a salsa, or you could even call it a salad, that is easily scooped onto our tacos.

Begin with 1 1/2 cups of charred/grilled corn. If you can find charred corn in the freezer section (I get mine from Trader Joe’s), use that to save time! If not, take 3-4 ears of corn and brush them with oil. Stick them over an open flame on the grill, a gas stove burner, or under a broiler for about 3 minutes per side until they begin to charr. Carefully cut the kernels off the cob into a bowl.

To the bowl, add 1/2 cup each of chopped cilantro and corn. Also add in 1/3 cup each of crumbled cotija cheese and diced white onion. Stir it all to combine and set aside.

Spicy Avocado Crema

At this point you may be wondering, “okay we have the corn, the cheese, but where is the creamy element”. Queue the spicy avocado crema! Now what exactly is crema. Crema the Spanish word for “cream,” and is a Mexican condiment. It is essentially sour cream, but typically a bit thinner due to the addition of heavy cream and lime juice.

In this case, we will use the word crema loosely, as we are making a sour cream based topping for our tacos that is thin enough to drizzle. First, start with 1/2 cup of sour cream in a small bowl. To it, add 1/4 cup of avocado ranch (feel free to substitute regular ranch or heavy cream) and 3 tbsp of lime juice, and whisk to combine. Next, add in the spice! Whisk in 1 tablespoon of hot sauce (I love Chohula! ), 1 teaspoon of chili powder, and 1/2 tsp of cayenne pepper. At this point, feel free to add more sour cream to thicken, more lime to thin it out, or as much spice as you want!

Mexican Street Corn Chicken Tacos!

Now it is taco time! The final components for this masterpiece are the tortillas and the chicken! Start with 1lb of boneless, skinless chicken breast (or thigh!). Season the chicken breasts with 1 /2 tbsp of chili powder, 1/3 tbsp cumin, 2 tsp of onion powder, and salt and pepper to taste. Cook on a grill or on the stove over medium heat, about 4-5 minutes per side or until the internal temperature reaches 165°. Let the chicken rest for a few minutes so it does not loose any juices, and then cut it into thin strips.

While you prep the chicken, this is totally optional, but I prefer my tortillas slightly charred. I take 10-12 small tortillas, and either place them in a hot, dry cast iron skillet one at a time for about 1-2 minutes per side, or hold them over an open flame for about 1 minute per side. If not, feel free to microwave all of them under a damp towel for 30 seconds to make them pliable.

Now pile those tortillas high! Place a few pieces of chicken on a tortilla, scoop on a heaping tablespoon of the corn salsa, lay on a few slices of avocado, and drizzle on that crema! Taco night will never be the same once you get a bite of these street corn chicken tacos.

Want More Mexican Inspired Recipes?

• Mexican Eggs Benedict
• Smoked Queso
• Mexican Stuffed Sweet Potatoes
• Guacamole
• Taco Cups
• Slow Cooker Carnitas
• White Christmas Margarita

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